PANEER AND VEG­ETABLE CURRY

YOURS (UK) - - Inspiring You Food -

SERVES: 4 PREP: 15 MINS COOK: 15 MINS

2 tbsp olive oil

1 large onion, thinly sliced

2 gar­lic cloves, thinly sliced

4 tsp grated fresh gin­ger

100g (4oz) Balti curry paste

1 x 400g can chopped to­ma­toes

1 x 400g can of chick­peas

125ml (¼ pt) wa­ter

400g (14oz) paneer cheese

150g (5oz) green beans, halved length­ways 60ml (2 fl oz) sin­gle cream

Hand­ful of co­rian­der leaves

1. Heat half the oil in a large pan over a high heat, cook the onion, gar­lic and gin­ger, stir­ring for 3 min.

2. Add the curry paste and cook, stir­ring for 1 min then add chick­peas, to­ma­toes and wa­ter. Bring to the boil, re­duce the heat and sim­mer un­cov­ered for 5 mins.

3. Cut the cheese into small pieces. Heat the re­main­ing oil in a large pan and cook cheese un­til brown all over. Re­move from pan and leave to cool. Roughly crum­ble cheese.

4. Add the beans and cream and cook for 5 mins or un­til beans are ten­der. Stir in half the cheese, cook un­til heated through. Serve topped with co­rian­der and re­main­ing cheese.

Per serv­ing: 581 cals, 30.3g fat (10.2g sat fat), 19g sug­ars, 0.7g salt Bauer Books

HIGH PRO­TEIN

VEG­GIE

1 OF YOUR 5 A DAY

HIGH FI­BRE

HIGH PRO­TEIN

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.